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Apple-Cranberry Bake with Streusel Topping

This gorgeous Apple-Cranberry Bake features delicious fall flavors like cranberries, apples, and walnuts. Serve with the homemade streusel topping.

8 servings (serving size: about 1/2 cup)

Ingredients

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3/4 cup cranberry juice cocktail

1/2 cup granulated sugar

1 (10-ounce) package fresh cranberries

2 tablespoons red currant jelly

3 tablespoons butter, divided

6 cups (1/2-inch) cubed peeled Rome apple

1/4 cup water

Cooking spray

2 tablespoons all-purpose flour

2 tablespoons packed brown sugar

2 tablespoons chopped walnuts

Preparation

Prep: 20 Minutes

Cook: 45 Minutes

1. Preheat oven to 350°.

2. Bring juice and sugar to a boil in a small saucepan. Add cranberries; reduce heat, and simmer 12 minutes or until berries pop. Place cranberry mixture in a metal sieve over a bowl, and press with the back of a spoon to extract liquid (about 1/2 cup). Discard pulp. Combine cranberry puree, jelly, and 2 tablespoons butter in 2-cup glass measure. Microwave on HIGH 1 1/2 minutes or until butter melts; stir and set aside.

3. Place apple and 1/4 cup water in a 1 1/2-quart casserole. Cover and microwave on HIGH for 5 minutes. Drain. Return mixture to casserole; combine with cranberry mixture. Spoon into an 11- x 7-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes, stirring once after 10 minutes.

These stuffed apples come together in minutes and bake while you enjoy dinner. When you caramelize the sugar, don't stir or move the pan until the sugar begins to color. Cook until the mixture becomes a deep amber color. The caramel mixture will splatter when you add the cider; because of this, use a long-handled wooden spoon for stirring.

Cooking Tips: How To Make This Recipe

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